From the Chef: We are still reliving the deliciousness that was holiday dining! AND, we made an extra effort this year to source as much locally as possible! This Cornish hen dish was super easy to make, and was oh-so yummy.
2 - Cornish Hen (the number you need depends on the size and how many you are serving. The folks from Elmwood Stock Farm helped us pick the right ones based on the rest of our menu)
1 - clamshell, Rosemary (we got ours from Whole Foods)
1 bunch, whole garlic (you can substitute garlic powder if you don't have whole garlic
2 whole lemons
salt and pepper to taste
3 tablespoons, olive oil (we like Stuarto's)
1/3 cup white wine (try Lover's Leap)
1/3 cup low sodium chicken broth
Set the oven to 450 degrees. Spray a dutch oven pan and set the hens down inside the pan (use a large roasting pan if you have more than two hens). Rub the hens with one tablespoon of olive oil and lightly season with salt and pepper. Cut the lemons into wedges - place one whole lemon inside the cavity (half in one hen, half in the other), along with two sprigs of rosemary and two garlic cloves in each hen. Place the remaining lemon (cut into wedges) around the pan, along with the remaining rosemary and garlic cloves. Roast in the preheated oven for 25 minutes.
After 25 minutes, reduce the temperature to 350. In a mixing bowl, whisk together the wine, chicken broth, and remaining two tablespoons of olive oil - pour over the hens. Continue roasting for another 25 minutes, basting with pan juices every 10 minutes. Pour yourself a glass of wine while you wait.
Once golden brown, transfer to a serving platter and pour remaining juices on top of the hens.
Foodie Tip: Use some of the pan juices and garlic cloves to a medium sauce pan and boil until liquids reduce to a thick consistency, about six minutes. Use this for additional sauce on your hens